Wrap a half a piece of bacon around each shrimp, and secure with toothpicks.

Mix together melted butter and honey, and brush both sides of the bacon wrapped shrimp with the butter/honey mixture. Reserve remaining butter/honey mixture.

Transfer to a foil lined baking sheet sprayed with non-stick cooking spray.

Bake for 15 minutes.

Remove shrimp from the oven, flip over brush with resaved butter/honey mixture, and bake 5 minutes more until golden and crisp.

Remove from oven and set broiler to high. Flip shrimp once more and broil on high for 1-2 minutes until crisp.

Allow to cool and remove toothpicks before serving.

Hard boil the qual eggs. Cover quail eggs with water in a small saucepan, and bring to a boil. Once boiling, turn off heat and cover pan with a tight fitting lid. Allow to sit in water for 3 minutes, then transfer to an ice bath to cool. Gently tap with a knife to break shell, and peel under running water.

Slice hard boiled quail eggs in half lengthwise and remove yolks to a boil. Mash/break up the yolks with a fork.

Add mayo, tomato paste, Worcestershire sauce, horseradish, hot sauce, Old Bay, celery seed and relish to the bowl with the mashed yolks. Stir together with a fork to combine.

Transfer mixture to a piping bag or resealable sandwich bag. If using a releasable sandwich bag, cut a small opening in the bottom corner of the bag with scissors to create a piping edge.

Sprinkle paprika onto a small plate, and dip the cut side of each quail egg into the paprika to coat. Transfer cut side up to a plate.

Pipe mixture evenly into the quail egg whites. Sprinkle more paprika over eggs to finish. Place in refrigerator until ready to serve.

Combine salt and old bay well with a fork. Transfer to a plate in an even layer.

Making the Pickle Bloody Mary:

Run a lemon wedge around the rim of the glass and dip in old bay salt.

Fill the glass ¾ way with ice and place a celery stick in the glass.

Add all Bloody Mary ingredients to a cocktail shaker.

Shake well, and strain over ice filled glass.

Garnish with a long skewer of pickles, Pepperoncini peppers, deviled quail eggs and bacon wrapped shrimp.

Cocktail recipe serves 1, Garnish recipes serve 6.